So unfair when I haven't eaten yet.With all the staying at home because of COVID-19 I’ve taken to using my smoker much more.
So far this week.
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Salmon with brown sugar and Cajun seasoning
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Jerked pork shoulder.
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And tonight’s tritip. Went a little long, so a touch chewy, but still moist and delicious.
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Nice! What's the setup? I've not done a ton of stuff on mine. Looking to get a brisket here soon. I've done a handful of turkeys, whole chicken, chicken breast, wings, pork shoulder, ribs a few times. The best thing I ever did was a prime grade rib roast... killer. Have been doing salmon lately but parmesan/panko crusted in the oven.
I'm using the Weber smokey mountain 18". I got this as a starter kit, but I've been using it for a few years now. I usually do the snake method where I stack coals around the outside, and typically use hickory chunks. I haven't done any mods to it other than taping the door shut to keep smoke in.
I usually just mix my own rub/seasoning in a shaker that I stole from Franklin BBQ's youtube vids. No fancy thermometer setup either, just a basic one. I also use a brine on the birds that I got off youtube.
Thought I had a pic of a turkey I did but can't find it. Wings tonight were bomb, too busy eating them to take a pic.